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Coconut Mackerel Curry

 
Coconut Mackerel Curry
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 6 large mackerels
  • salt for rubbing on fish
  • turmeric for rubbing on fish
  • 2 medium onions
  • 2 tablespoon coconut oil
  • 10-12 dry red chilis
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 tablespoons rice
  • 2 tablespoons + 1/2 teaspoon urad dal
  • 1 cup shredded coconut
  • 2 teaspoons turmeric powder
  • marble size ball tamarind
  • salt to taste

Clean the fish, descale and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, keep aside.

On a heated skillet, add 1 tablespoon coconut oil then roast chilis and coriander seeds on medium heat until fragrant, keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice and urad dal until fragrant, set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis into a very fine paste, using a little water. Next add roasted mustard seeds, fenugreek seeds, rice and urad dal and process for a couple seconds more.

In a saucepan, heat 1 teaspoon coconut oil, and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water but do not make it runny – the consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Simple Chicken Soup with Bok Choy

 Simple_Chicken_Soup_with_Bok_Choy
Simple Chicken Soup with Bok Choy
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 hour 15 minutes

Place chicken thighs in a large pot and cover with broth and water. Boil for 1/2 hour to 1 hour or until shredding easily. Add remaining ingredients and cook for an additional 10 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free PBJammin’ Bars

Gluten_Free_PBJammin_Bars
Gluten Free PBJammin’ Bars
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Bars:

Filling:

  • 10 ounces jelly of choice

Topping:

Drizzle: 

  • 2 tablespoons organic tahini or peanut butter (thinned with a little coconut oil if necessary)

Almond Flour: *You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Mix bar ingredients in large bowl until well combined. Press into tart pan. Prick with fork and bake at 350° F for 8 minutes or until lightly golden. Remove from oven, spread jelly evenly over bars.

Mix topping ingredients until it forms a fine crumb. Sprinkle over jelly. Bake at 350° F for 6-8 minutes or until golden brown.

Remove from oven and drizzle with tahini or peanut butter. Allow to cool before slicing into bars.

Marijah from Columbia, KY won $50 for this recipe and photo!  Submit your recipes and photos here!

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Easy Dairy Free Cookies

Easy_Dairy_Free_Cookies
Easy Dairy Free Cookies
photo by recipe author

 

Servings: 8+
Preparation Time: 25 minutes

  • 1/2 cup coconut oil
  • 1/2 cup +1 tablespoon whole sugar
  • 1/4 cup coconut milk (room temperature)*
  • 1 tablespoon vanilla extract, optional
  • 2 cups barley flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Preheat oven to 350° F.

Mix together coconut oil, sugar, coconut milk, and vanilla (if using).

In a separate bowl mix flour, salt, baking soda, and 1 tablespoon sugar.

Combine wet and dry ingredients. The mixture will be very crumbly. Knead the dough. Nip off dough into tablespoon sized balls. Place them on a cooking sheet with parchment paper and flatten each cookie with your palm.

Bake for 12-15 minutes. Enjoy with homemade coconut milk.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Liubov from Brooklyn, NY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Gluten Free Chocolate Orange Brownies

Gluten_Free_Chocolate_Orange_Brownies
Gluten Free Chocolate Orange Brownies
photo by recipe author

 

Servings: 9
Preparation Time: 1 hour and 10 minutes

Slice the orange, remove seeds and place in a saucepan and cover with water. Bring to boil, then simmer for 1 hour with a lid on. Remove the orange from the pan and let cool. Once cool, place in a food processor or blender and blitz until smooth.

Preheat the oven to 350° F.

Line and grease a baking tin (I used an 8 inch square tin).

In a bowl, place the melted butter, vanilla, eggs and mix well. Add the orange mixture, combine until smooth. Add the dry ingredients, one at a time into the orange mixture, combine well.

Pour the mixture into the baking tin, place in the oven and bake for 25 minutes. Remove from oven, allow to cool then slice and serve. (Optional: Serve each brownie with a slice of fresh orange.)

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Blooming Onion

Baked_Blooming_Onion
Blooming Onion
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 red onion
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coconut oil, melted
  • pinch salt
  • pinch pepper
  • pinch rosemary

Cut an onion five times down the middle until you get 1 inch from the bottom of the onion then splash on the balsamic vinegar, coconut oil, salt, pepper and rosemary.

Broil in the oven at 400° F for 15-20 minutes. Serve hot.

Note: Some ovens have broil settings which are adjustable, however if your oven has a predetermined broil temperature then you may place your pan with the onion on the middle rack and monitor carefully until done. (Onion should be soft and translucent but not mushy.)

Emerald from Uki won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Grain Free Coconut Creamsicle Cupcakes

Grain_Free_Coconut_Creamsicle_Cupcakes
Grain Free Coconut Creamsicle Cupcakes
photo by recipe author

 

Servings: 8 regular cupcakes
Preparation Time: 25 minutes

Preheat oven to 350° F.

In a small bowl combine dry ingredients. In a standing mixer combine all wet ingredients and mix well. Add dry ingredients in and mix again for 2 minutes.

Fill cupcake liners 1/3 full and bake till golden brown, approximately 15 minutes. Test to be sure of doneness by inserting a toothpick in the center of a cupcake, it should come out clean.

Let cool completely before frosting with your favorite frosting. (Pictured is a vanilla-orange palmcream frosting.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Honey Mustard Chicken and Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken and Veggies
photo by recipe author

 

Preparation Time: 1 hour 15 minutes
Servings: 3

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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